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Yield: Serves 4 as an appetizer
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RECIPE INGREDIENTS
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DIRECTIONS
Steam the carrots until just tender. Melt the butter in a frying pan and stir in the sugar and vinegar until the mixture is well combined. Add the cumin seeds and ginger and cook for a few minutes. Add the cumin seeds and ginger and cook for a few minutes. Add the coconut milk and warm gently. Add the cooked carrots and cilantro and warm through.
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Cook the pasta in boiling salted water until al dente. Drain and stir into the carrot mixture. Serve immediately in warmed bowls. Garnish with toasted sesame seeds.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4 as an appetizer
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| Calories: | 467 |
Fat. Total: | 25g |
Carbohydrates, Total: | 58g |
| Cholesterol: | 54mg |
Sodium: | 49mg |
Protein: | 6g |
| Fiber: | 11g |
% Cal. from Fat: | 48% |
Fat, Saturated: | 0g |
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